Holy Grail Eggs

What you need:

1 pound extra firm silken tofu
1 tablespoon light olive oil
1 tablespoon tapioca flour
4 tablespoon low sodium vegetable broth
1/2 teaspoon black salt (kala namak)
1/4 teaspoon turmeric

What you do:

1) Mix all ingredients in a blender and whip until VERY smooth.
Use like eggs. You can fry it, scramble it, make an omelet.
It's really that easy.
I experimented with different mixtures to try to find a recipe to replace eggs for eating, not as a replacement for baking. I really wanted to keep the recipe as simple as possible. This recipe comes as close as you can get to smelling and tasting like eggs and is reasonably close to having the texture and cooking qualities of eggs.
You need to fry it a little longer than real eggs as it needs to be cooked all the way for the starch to set up. It will separate if not whipped VERY smooth. The mixture is thicker than real eggs so you may need to spread it out a little for a fried egg or omelet.
The secret ingredient is Black Salt (kala namak) which you can buy on line or get it much cheaper at and Indian market. Make sure you don't add any additional salt in the vegetable broth. You want as low sodium broth as you can get. If you find it too salty, use 1/4 teaspoon of Black Salt, but you have less "egginess".
Source of recipe: My own recipe.

Preparation Time:

10 minutes, Cooking time: 3 minutes

Cooking Time:

3 minutes

Servings:

Recipe Category:

Egg Alternatives

SO HOW'D IT GO?

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ninefatstalks

I don't know if I can get behind this recipe. I realize that I am an incredibly impatient person to begin with, but this NEVER set up for me. It got super-thick, but always remained gooey. I ate it on a bagel, anyway, but it reminded me of an egg-flavored custard. Not terrible, but referring to it as scrambled eggs is a long shot. Maybe if I try it with non-silken tofu, it might seem eggier to me.

(PS. if you try to bake in a pyrex dish, remember to use cooking spray!! This stuff is hard to scrub out after 30 minutes at 375!)

12 years ago

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seanveg49

i made this today. the smell was very similar to cooked eggs, due to the indian black salt, which has a couple sulfur compounds in it. i cooked it for about 10 minutes over a fairly high heat. while it congealed, it was not an omelet in the way that i remember them. it did work as scrambled eggs, though, and the taste was not entirely dissimilar to eggs as i remember them. will try this again as it intrigues me. i think the reason may have been that i added mushrooms, which, when cooked, exude moisture. this might have made the dish too runny. altogether a pretty interesting concept. thanks for widening my perspective.

13 years ago

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Marie Ann

Hi, rswhitaker,

Can you store this mixture in the frig for future use?

Thanks,
Marie-Ann

14 years ago

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veggiewedgie

oooooh. above mentioned oven plan seems to be working! i used parchment paper and they arent sticking. i'd say 30 min at 350 depending on how thick you poured them. :D

14 years ago

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veganhippie

thanks!

14 years ago

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veggiewedgie

it is extra firm silken tofu, but as of right now, i would rather bought extra firm regular tofu. i can still get it super smooth in my food processor, and these "omelets" arent doing so good. i'm trying to make them in the oven to see if they can firm up more ( with the addition of arrowroot), but my first attempt failed miserably :-\

i should add though, that i couldnt find tapioca flour, so i powdered tapioca pearls in the coffee grinder. i don't see how that may have made a difference, but i rarely use tapioca flour so i wouldnt know.

14 years ago

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